Cut meat into 1 inch cubes. Mix flour and seasonings together. Roll meat in flour mix (placing flour mix in a paper or plastic bag, adding meat, then shaking makes this easy!) Quickly brown coated meat in oil. Add onions, broth, and liquid from mushrooms. (If using fresh mushrooms and bullion, be sure liquid just covers meat mixture.) Cover and simmer (low heat) for 45 minutes or until meat is tender. Add the mushrooms and peas. Cover and cook 5 - 7 minutes further. Stir in sour cream and heat, but do not boil! Serve over cooked rice.
Source: A favorite recipe of mine from the early 70's. It was in a magazine as an ad for rice! "You can have a good meal for two, or a Great meal for 6 from one round steak". I have found that it works for chicken, pork chops, and any beef cut. If you don't have the ingredient, that's fine. My kids didn't like onions or mushrooms. Oh, well! If you think of something to add, it's all good. It's been so long, I don't know where to give credit!
By Jan from Atlanta, GA
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Cut the round steak into strips, trimming the fat. Put meat in a gallon size Ziploc bag with enough flour and pepper to coat meat strips.
Cut steak into serving size pieces. Mix eggs and milk in shallow bowl. Dip steak into egg mixture, then into cracker crumbs. Brown slowly in shortening in skillet.
Cut round steak into 6-8 portions and brown. When brown, add a slice of onion to each portion. Add stewed tomatoes, mushrooms, olives and potatoes. Let simmer for 1 1/2 - 2 hours at 225-250 degrees F. or until tender.
Marinate meat in your favorite combination for several hours. Coat meat with mixture of flour, salt and pepper. Brown in oil with onion and green pepper.
Slice steak into 2 inch pieces. Brown in shortening in skillet. Pour off pan drippings. Season with salt and pepper. Drain mushrooms, reserving liquid. Add enough water to reserved liquid to measure 1 1/4 cups. Add to steak. Cook tightly covered, over low heat for 1 hour.
This makes a great one-dish meal!
Mix vegetables together in a small mixing bowl. Add salt, pepper and Accent. Pour onto on half of meat, folding other half over and secure with toothpicks.
Brown meat and garlic in oil. Arrange 1/3 of the sliced vegetables in a 4 qt. casserole. Place half of meat pieces over these vegetables and sprinkle with 1/3 of the rice and seasonings. Add another 1/3 of the vegetables, the remaining meat, 1/3 of the seasonings and all the remaining rice.
Cut meat into 1 inch cubes. Heat butter or margarine in skillet, add onion, salt and meat and brown. In a 2 qt. casserole, put layer of meat, then rice, tomatoes and beans; repeat layers.
Brown sausage and drain well. Prepare stuffing. Mix sausage and stuffing together and spread over the steak. Roll the steak tightly taking care to tuck ends in and fasten with toothpicks. Lay in crock pot and pour soup over the steak rolls...